Crispy Parmesan Crusted Tilapia

Prep Time 15

Cook Time 12

Total Time 27

Course Main Course

Cuisine American

Servings 4

Large rimmed baking sheet Allows air circulation, used in baked fish recipes oven
Parchment paper or silicone baking mat Prevents sticking and ensures easy cleanup
Shallow dish or pie plate Ideal for dipping fillets evenly
Measuring cups and spoons For accurate seasoning
Pastry Brush For applying mustard and oil
Fish spatula or wide turner Helps turn fillets gently after baking (optional)

4 tilapia fillets about 6 oz each; choose fresh or thawed frozen
½ cup grated Parmesan cheese preferably freshly grated for best flavor
½ cup panko breadcrumbs you can substitute with crushed cornflakes or gluten‑free crumbs
1 tablespoon finely chopped fresh parsley plus extra for garnish
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon black pepper
½ teaspoon salt adjust to taste
2 tablespoons Dijon mustard
1 tablespoon lemon juice freshly squeezed
2 tablespoons extra‑virgin olive oil plus an additional drizzle for baking
Lemon wedges for serving

Heat the oven to 425°F (220°C). Line a baking sheet with parchment or a silicone sheet. Generously drizzle olive oil over it—this helps achieve a crispy bottom crust.

In a shallow bowl, stir together Parmesan, panko, parsley, garlic powder, onion powder, smoked paprika, black pepper, and salt. The mixture should be uniform—this is your golden topper.

In a second shallow dish, whisk Dijon mustard, lemon juice, and olive oil. Pat tilapia fillets dry with paper towels—this small step ensures better adhesion. Dip each fillet into mustard mixture, make sure both sides are coated.

Press each mustard-coated fillet into the Parmesan-panko mixture, coating thoroughly on both sides. Gently press the crumbs so they stick. Place fillets on the prepared sheet.

Place baking sheet on middle rack in your oven. Bake for 10 minutes, then switch to broil for 2 minutes to brown the crust—watch closely to prevent burning. Total baking time: 12 minutes. Fillets should flake with a fork but remain moist inside.